Warmly spiced, incredibly moist, and sporting a dreamy swirl of tangy cream cheese, these Gluten-Free Pumpkin Cream Cheese Muffins are everything you crave in a fall treat. Whether you’re looking to brighten up a chilly morning or need an afternoon pick-me-up, this recipe brings all the cozy pumpkin flavor you love in a bakery-style muffin—without any gluten in sight. Each tender bite is bursting with autumn spices and that irresistible, creamy filling. Trust me, after one taste, you’ll be baking these muffins again and again.
Ingredients You’ll Need
With just a handful of pantry staples, you’ll be amazed by how quickly these come together! Each ingredient has a starring role in creating the perfect texture, flavor, and appearance for your Gluten-Free Pumpkin Cream Cheese Muffins.
- Gluten-free all-purpose flour blend: Opt for your favorite brand; a good blend ensures light yet sturdy muffins.
- Baking soda & baking powder: These give rise to the muffins for that perfect bakery-style dome.
- Salt: Just enough to enhance and balance all the sweet and spicy flavors.
- Ground cinnamon, nutmeg, ginger, cloves: This classic quartet brings cozy pumpkin spice vibes with every bite.
- Canned pumpkin puree: The heart of the muffins! Use 100% pure pumpkin for rich flavor and moistness.
- Granulated sugar & light brown sugar: A mix provides just the right amount of sweetness and a hint of caramel depth.
- Vegetable oil: Keeps the crumb melt-in-your-mouth tender—plus, it makes the muffins extra moist.
- Large eggs: Essential for binding everything together and adding structure.
- Vanilla extract: For warmth and an aromatic finish to both the batter and the cream cheese filling.
- Cream cheese (softened): Make sure it’s soft for a lusciously creamy, swirlable center.
- Gluten-free oats or chopped pecans (optional): Sprinkle on top for a delightful crunch and a bit of rustic charm.
How to Make Gluten-Free Pumpkin Cream Cheese Muffins
Step 1: Prep the Oven and Muffin Tin
Start by preheating your oven to 350°F. Line a standard 12-cup muffin tin with paper liners—this makes for easy cleanup and ensures the muffins pop right out beautifully once baked.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the gluten-free flour blend, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Taking a moment here ensures all those lovely spices are evenly distributed, so every muffin bursts with balanced flavor in every bite.
Step 3: Mix the Wet Ingredients
Grab a large bowl and combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until the mixture is smooth and glossy—this is what gives the muffins their irresistible moisture and deep pumpkin hue.
Step 4: Combine Wet and Dry Mixtures
Gently fold the dry ingredients into the pumpkin mixture, stirring just until everything is incorporated. Be careful not to overmix here; a light touch means tender muffins with a perfect crumb.
Step 5: Make the Cream Cheese Filling
In a small bowl, beat the softened cream cheese with 3 tablespoons of sugar and 1/2 teaspoon vanilla extract until creamy. You want it smooth enough to swirl—this sweet, tangy surprise is what takes these Gluten-Free Pumpkin Cream Cheese Muffins over the top.
Step 6: Fill and Swirl the Muffin Cups
Spoon the pumpkin batter into each muffin liner until about two-thirds full. Add about a teaspoon of the cream cheese mixture right into the center of each cup. Use a toothpick to gently swirl, or simply leave it as a gooey, luscious pocket.
Step 7: Add Toppings
Now’s the time for your creative flair! Sprinkle each muffin with a pinch of gluten-free oats or a few chopped pecans for a lovely finishing touch and a bit of extra texture.
Step 8: Bake to Perfection
Slide the muffin tin into the oven and bake for 18–20 minutes. To check for doneness, insert a toothpick into the edge of a muffin (avoiding the cream cheese center). When it comes out clean, they’re ready. Let them cool in the pan for 10 minutes before transferring to a wire rack.
How to Serve Gluten-Free Pumpkin Cream Cheese Muffins
Garnishes
These muffins look and taste amazing as they are, but a dusting of powdered sugar or a light drizzle of maple glaze can take them to the next level. If you adore crunch, sprinkle extra chopped pecans or toasted pumpkin seeds on top for color and texture.
Side Dishes
While the Gluten-Free Pumpkin Cream Cheese Muffins shine solo, they pair wonderfully with a bowl of fruit salad, creamy Greek yogurt, or even a mug of spiced chai. For a hearty breakfast, serve alongside scrambled eggs or a slice of frittata.
Creative Ways to Present
Hosting a fall brunch? Arrange the muffins on a rustic wood board surrounded by seasonal apples, cinnamon sticks, and colorful leaves. For lunchboxes, wrap individually and tuck in a handwritten note. They also make a lovely gift—pop them into a pretty box with a ribbon and deliver some autumn cheer to friends or neighbors.
Make Ahead and Storage
Storing Leftovers
Keep your leftover muffins in an airtight container in the refrigerator for up to five days. The cream cheese center stays luscious, and the muffins retain their tender crumb—just bring to room temperature before serving for the best flavor.
Freezing
Want to make a batch ahead? These muffins freeze beautifully! Once completely cool, wrap each individually and store in a freezer-safe bag for up to two months. Just thaw overnight in the fridge (or on the counter for a couple hours) when you’re ready to enjoy.
Reheating
Need that fresh-from-the-oven warmth? Pop a muffin in the microwave for 15–20 seconds or in a low oven for about 5 minutes. This revives the texture and brings the cream cheese filling back to life—perfect for busy mornings.
FAQs
Can I use homemade pumpkin puree instead of canned?
Absolutely! Homemade pumpkin puree works wonderfully in Gluten-Free Pumpkin Cream Cheese Muffins. Just make sure it’s thick and not watery; if needed, strain it first to prevent soggy muffins.
What’s the best gluten-free flour blend to use?
Choose a high-quality gluten-free all-purpose blend that contains xanthan gum or guar gum for structure. Popular brands like Bob’s Red Mill or King Arthur measure-for-measure flour are great options for reliably soft and fluffy results.
Can I make these muffins dairy-free?
Yes, you can! Substitute the cream cheese with your favorite dairy-free cream cheese alternative and double-check all other ingredients to ensure they’re dairy-free. The texture and flavor will still be deliciously satisfying.
How do I prevent the cream cheese filling from sinking?
Add the cream cheese mixture gently to the center of thick batter. If you’d like, you can swirl it just a bit with a toothpick, which helps keep it suspended throughout the muffin while ensuring every bite has a taste of creamy filling.
Can I add chocolate chips or nuts to these muffins?
Go for it! Stir in a handful of chocolate chips, chopped pecans, or walnuts for extra decadence and texture. Just make sure any add-ins are gluten-free and fold them in after combining the batter.
Final Thoughts
There’s something undeniably comforting about the aroma and taste of Gluten-Free Pumpkin Cream Cheese Muffins fresh from the oven. Give this recipe a try and treat yourself—you just might find it becomes a new seasonal favorite to share with family and friends!
Print
Gluten-Free Pumpkin Cream Cheese Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free, Vegetarian
Description
Indulge in these moist and flavorful Gluten-Free Pumpkin Cream Cheese Muffins that are perfect for a cozy fall breakfast or snack. The combination of pumpkin spice and creamy cheesecake filling will make these muffins a favorite in your baking repertoire.
Ingredients
Dry Ingredients:
- 1 3/4 cups gluten-free all-purpose flour blend
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Wet Ingredients:
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Cream Cheese Filling:
- 6 ounces cream cheese, softened
- 3 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons gluten-free oats or chopped pecans (optional topping)
Instructions
- Preheat the Oven: Preheat the oven to 350°F and line a muffin tin with 12 paper liners.
- Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour blend, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- Combine Wet Ingredients: In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla until smooth.
- Combine Batter: Add the dry ingredients to the wet ingredients and stir just until combined.
- Prepare Cream Cheese Filling: In a small bowl, beat the softened cream cheese with 3 tablespoons sugar and 1/2 teaspoon vanilla until creamy.
- Fill Muffin Cups: Fill each muffin cup about two-thirds full with pumpkin batter. Spoon about 1 teaspoon of the cream cheese mixture into the center of each and gently swirl with a toothpick or leave as a pocket of filling.
- Add Topping: Sprinkle with oats or pecans if desired.
- Bake: Bake for 18–20 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
- Cool and Serve: Cool for 10 minutes before serving.
Notes
- Store muffins in the refrigerator for up to 5 days or freeze for up to 2 months.
- For a dairy-free version, use vegan cream cheese and dairy-free chocolate chips as an optional swirl.
- Adding a pinch of pumpkin pie spice can enhance the flavor even more.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 17 g
- Sodium: 190 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg
